Has anyone a recipe for Chicken and Rice Please ?!
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Recipe: Sunset Chicken and Rice
Make Winning 'Desperate Houswives, Desperate for Dinner' Dish
Nov!. 13, 2006
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RSS The combination of turmeric and tomato sauce gives this dish a deep orange glow!. Converted rice cooks differently from regular long-grain rice!. It's more forgiving in dishes like this, while long-grain rice can cook unevenly!.
Ingredients:
One 3? pound chicken cut into 8 pieces
Salt and fresh black pepper
2 tbs vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp turmeric
? cup dry white wine
3 cups chicken broth
One 8-oz can Spanish-style tomato sauce
1 bay leaf
1 cup frozen peas, preferably not baby peas
One 8 ounce jar bottled chopped pimientos, drained (about ? cup)
2 cups Uncle Ben's Rice
Directions:
1!. Cut the chicken breasts in half crosswise with a heavy knife!. Blot the chicken pieces dry with paper towels and season them liberally with salt and pepper!.
2!. Heat the oil in a 12-inch wide dutch oven or flame-proof casserole over medium heat until rippling!. Add the chicken to the pot, skin-side down!. Cook, turning, until browned on all sides, about 15 minutes!. Transfer the chicken pieces to a plate!.
3!. Spoon off all but 2 tablespoons of fat from the pan!. Add the onion, garlic and turmeric to the pot and cook, stirring, until lightly browned, about 6 minutes!. Stir in the white wine and bring to a boil, scraping up the brown bits that are stuck to the pan!. Stir in the broth, tomato sauce, and bay leaf!.
4!. Return the chicken to the pot!. Add the peas and pimientos, then the rice!. Wiggle the pot by its handles to settle the rice into an even layer below the surface of the liquid!. Bring to a boil, then adjust the heat so the liquid is barely simmering!.
5!. Cover the pot and cook until the rice is tender and the chicken is cooked through, about 25 minutes!. Give everything a big stir, recover the pot and let stand 5 minutes before serving!.
Tip for Browning the Chicken:
Brown the chicken slowly and steadily!. The chicken should be about half cooked at the end of browning!. If the chicken is browning too fast, turn down the heat!.
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Baked chicken and rice recipe -
ingredients
* 1 tablespoon olive oil
* 1 onion, sliced
* 30g (1 oz) sliced chorizo, chopped
* 4 chicken drumsticks
* 100ml (3 1/2 fl oz) white wine
* salt to taste
* 1 red chilli, crushed
* 400ml (14 fl oz) water
* 200g (7 oz) rice
* 1 tablespoon butter
preparation method
1!. Preheat oven to 200 C / Gas mark 6!.
2!. In a large ovenproof frying pan, heat the olive oil over medium high heat!. Sauté the onion and chorizo until the onion is tender and translucent!. Add the chicken, wine, salt and red chilli!. Cover and simmer over medium heat for 10 minutes!.
3!. Add water to the pan and bring to the boil!. Add the butter, then the rice and return to the boil!. Quickly transfer to the preheated oven and bake for 10 to 15 minutes, or until rice is tender!.
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ingredients
* 1 tablespoon olive oil
* 1 onion, sliced
* 30g (1 oz) sliced chorizo, chopped
* 4 chicken drumsticks
* 100ml (3 1/2 fl oz) white wine
* salt to taste
* 1 red chilli, crushed
* 400ml (14 fl oz) water
* 200g (7 oz) rice
* 1 tablespoon butter
preparation method
1!. Preheat oven to 200 C / Gas mark 6!.
2!. In a large ovenproof frying pan, heat the olive oil over medium high heat!. Sauté the onion and chorizo until the onion is tender and translucent!. Add the chicken, wine, salt and red chilli!. Cover and simmer over medium heat for 10 minutes!.
3!. Add water to the pan and bring to the boil!. Add the butter, then the rice and return to the boil!. Quickly transfer to the preheated oven and bake for 10 to 15 minutes, or until rice is tender!.
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Food Search Sweet and Sour Chicken with Brown Rice
Prep Time
30 min!. Cook Time
Email This Recipe IM This Recipe Print This Recipe 1!. Ingredients2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated ginger
1 cup reduced sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 (5 ounce) can sliced water chestnuts, drained
Nutrition InfoPer Serving
Calories: 461 kcal
Carbohydrates: 60 g
Dietary Fiber: 5 g
Fat: 11 g
Protein: 31 g
Sugars: 14 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
Prepare rice according to the package directions!.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl!. Set aside!.
Heat 1 tablespoon oil in a large skillet over medium-high heat!. Add chicken and cook, undisturbed, for 2 minutes!. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more!. Transfer to a plate!.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds!. Add broth and bring to a boil, stirring constantly!. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes!. Stir in water chestnuts and the chicken!. Whisk the reserved sauce and add to the pan!. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute!. Serve with the rice!.
Yield: 4 servings
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Prep Time
30 min!. Cook Time
Email This Recipe IM This Recipe Print This Recipe 1!. Ingredients2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated ginger
1 cup reduced sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 (5 ounce) can sliced water chestnuts, drained
Nutrition InfoPer Serving
Calories: 461 kcal
Carbohydrates: 60 g
Dietary Fiber: 5 g
Fat: 11 g
Protein: 31 g
Sugars: 14 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2!. Cooking Directions
Prepare rice according to the package directions!.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl!. Set aside!.
Heat 1 tablespoon oil in a large skillet over medium-high heat!. Add chicken and cook, undisturbed, for 2 minutes!. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more!. Transfer to a plate!.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds!. Add broth and bring to a boil, stirring constantly!. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes!. Stir in water chestnuts and the chicken!. Whisk the reserved sauce and add to the pan!. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute!. Serve with the rice!.
Yield: 4 servings
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The best chicken recipe ever!.
Once you have tasted this you will never go back to the old roast chicken thing!.
Serve on a bed of rice!.!.!.!.!.
BUTTER CHICKEN
A traditional butter chicken
Ingredients
60 g butter/margarine
15 ml oil
1 kg chicken fillet, cut into cubes
2 medium onions, finely chopped
20 ml garam masala
20 ml ground koljana
30 ml garlic and ginger paste
20 ml chilli powder
5 ml salt
3 cardamom pods
5 black peppercorns
150 ml natural yoghurt
30 ml tomato puree
150 ml milk water – half water, half milk
2 bay leaves
10 ml cornflour
200 ml cream
Method
? Heat butter and oil in a pot!. Sear the chicken pieces until they are brown!. Remove from pot!.
? Fry onions until they are golden and soft!.
? In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces!.
? Add this to the onions!.
? Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally!.
? Turn the chicken pieces over and simmer for another 15 min!.
? Mix the flour with the cream!. Add to chicken!. Cook for a further 10-15 min!.
? Garnish with fresh coriander and chopped green onions!.
? Serves great with roast potatoes, rice or couscous!.
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Once you have tasted this you will never go back to the old roast chicken thing!.
Serve on a bed of rice!.!.!.!.!.
BUTTER CHICKEN
A traditional butter chicken
Ingredients
60 g butter/margarine
15 ml oil
1 kg chicken fillet, cut into cubes
2 medium onions, finely chopped
20 ml garam masala
20 ml ground koljana
30 ml garlic and ginger paste
20 ml chilli powder
5 ml salt
3 cardamom pods
5 black peppercorns
150 ml natural yoghurt
30 ml tomato puree
150 ml milk water – half water, half milk
2 bay leaves
10 ml cornflour
200 ml cream
Method
? Heat butter and oil in a pot!. Sear the chicken pieces until they are brown!. Remove from pot!.
? Fry onions until they are golden and soft!.
? In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces!.
? Add this to the onions!.
? Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally!.
? Turn the chicken pieces over and simmer for another 15 min!.
? Mix the flour with the cream!. Add to chicken!. Cook for a further 10-15 min!.
? Garnish with fresh coriander and chopped green onions!.
? Serves great with roast potatoes, rice or couscous!.
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Baked Chicken on Rice
4 skinless, boneless chicken breast halves
2 (10!.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4!.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C)!. Cut each chicken breast in half to make a total of 8 pieces; set aside!.
Mix cream of mushroom soup with milk!. Reserve 1 cup of mixture!. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix!.
Spoon rice mixture into a 9x13 inch baking dish!. Arrange chicken pieces on top!. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix!. Cover tightly with aluminum foil and bake in preheated oven for 1 hour!. Remove cover and bake for an additional 15 minutes!. Let cool 10 minutes and serve!.
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4 skinless, boneless chicken breast halves
2 (10!.75 ounce) cans condensed cream of mushroom soup
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 (4!.5 ounce) cans sliced mushrooms
2 (1 ounce) packages dry onion soup mix
Preheat oven to 350 degrees F (175 degrees C)!. Cut each chicken breast in half to make a total of 8 pieces; set aside!.
Mix cream of mushroom soup with milk!. Reserve 1 cup of mixture!. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix!.
Spoon rice mixture into a 9x13 inch baking dish!. Arrange chicken pieces on top!. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix!. Cover tightly with aluminum foil and bake in preheated oven for 1 hour!. Remove cover and bake for an additional 15 minutes!. Let cool 10 minutes and serve!.
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Spanish chicken and rice
Ingredients (serves 4)
* 1!.2kg chicken, cut into 8 pieces
* 2 tablespoons olive oil
* 200g chorizo sausage, diced
* 1 large red onion, finely chopped
* 2 garlic cloves, finely chopped
* 1 small red capsicum, halved, cut into thin strips
* 1 small yellow capsicum, halved, cut into thin strips
* 1/2 cup dry white wine
* 400g can diced tomatoes
* 1 teaspoon smoked paprika (see note)
* 2 1/2 cups chicken stock
* 2 cups arborio rice
* 1/3 cup black olives
* 1/4 cup flat-leaf parsley leaves, roughly chopped, to serve
Method
1!. Cut 2 deep slits in thickest part of each chicken drumstick (so they cook through)!.
2!. Heat 1 tablespoon oil in a large, deep, non-stick frying pan over medium-high heat!. Cook chicken, in batches, turning often, for 5 minutes or until golden!. Transfer to a plate!.
3!. Reduce heat to medium!. Add remaining oil to pan!. Add chorizo and cook, stirring often, for 2 minutes!. Add onion, garlic and capsicum!. Cook, stirring often, for 3 minutes or until onion is soft!. Stir in wine and cook for 1 minute!. Add tomatoes, paprika and 1/2 cup stock!. Bring to a simmer!. Return chicken to pan!. Cook, turning occasionally, for 5 minutes!.
4!. Stir in rice and remaining stock!. Reduce heat to low!. Cover and cook, stirring once, for 15 to 20 minutes or until chicken cooked through and rice tender!. Add olives!. Season with pepper!. Sprinkle with parsley and serve!.
Notes & tips
* Note: Made from smoked sweet capsicums, smoked paprika adds a robust flavour!.Www@FoodAQ@Com
Ingredients (serves 4)
* 1!.2kg chicken, cut into 8 pieces
* 2 tablespoons olive oil
* 200g chorizo sausage, diced
* 1 large red onion, finely chopped
* 2 garlic cloves, finely chopped
* 1 small red capsicum, halved, cut into thin strips
* 1 small yellow capsicum, halved, cut into thin strips
* 1/2 cup dry white wine
* 400g can diced tomatoes
* 1 teaspoon smoked paprika (see note)
* 2 1/2 cups chicken stock
* 2 cups arborio rice
* 1/3 cup black olives
* 1/4 cup flat-leaf parsley leaves, roughly chopped, to serve
Method
1!. Cut 2 deep slits in thickest part of each chicken drumstick (so they cook through)!.
2!. Heat 1 tablespoon oil in a large, deep, non-stick frying pan over medium-high heat!. Cook chicken, in batches, turning often, for 5 minutes or until golden!. Transfer to a plate!.
3!. Reduce heat to medium!. Add remaining oil to pan!. Add chorizo and cook, stirring often, for 2 minutes!. Add onion, garlic and capsicum!. Cook, stirring often, for 3 minutes or until onion is soft!. Stir in wine and cook for 1 minute!. Add tomatoes, paprika and 1/2 cup stock!. Bring to a simmer!. Return chicken to pan!. Cook, turning occasionally, for 5 minutes!.
4!. Stir in rice and remaining stock!. Reduce heat to low!. Cover and cook, stirring once, for 15 to 20 minutes or until chicken cooked through and rice tender!. Add olives!. Season with pepper!. Sprinkle with parsley and serve!.
Notes & tips
* Note: Made from smoked sweet capsicums, smoked paprika adds a robust flavour!.Www@FoodAQ@Com
http://southernfood!.about!.com/od/chicken!.!.!.
Cant go wrong there!.!. has a wide range variety!.!. for example theres a chicken and rice casserole!.Www@FoodAQ@Com
Cant go wrong there!.!. has a wide range variety!.!. for example theres a chicken and rice casserole!.Www@FoodAQ@Com
1)some chicken!.
2)some rice!.
3)chuck together!.
4)cook!.Www@FoodAQ@Com
2)some rice!.
3)chuck together!.
4)cook!.Www@FoodAQ@Com
Well chicken and rice soup is always good,onion,carrot bit of fresh parsley makes it tasty!.Or a nice risottoWww@FoodAQ@Com
Just plain chicken and rice!?
Do you need one!?
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Do you need one!?
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